Robin Cohen's Sukkot Roasted Root Vegetables with Fall Fig Dressing

Photo by Michael Piazza

Known as “The Jam Lady,” award-winning chef Robin Cohen is the founder of Doves and Figs, an Arlington-based jam company with a shop in North Andover featuring products made with locally sourced fruits. Among her fall season offerings is Falling Leaves, a conserve of apples, dried figs and dried Cape Cod cranberries that has become a favorite among her Jewish customers as a spread for challah or a sweet gift to share. Here, Cohen uses it in her Fall Fig Dressing, adding a rich, sweet touch to seasonal vegetables. Any combination of root vegetables that you find at a fall farmers market will work well, like butternut squash, rainbow carrots, fennel, parsnips, onions and beets.

Serves 6–8

1 pound rainbow carrots, peeled, halved crosswise, fat end quartered and thin end halved
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
5 medium beets, quartered
2 parsnips, peeled, halved lengthwise, fat end quartered and thin end halved
1 small bulb fennel, cut into bite-sized pieces
2 large white onions, peeled and thickly sliced in wedges
¼ cup extra-virgin olive oil
sea salt and freshly ground black pepper
2 cups Israeli (pearl) couscous
Fall Fig Dressing (recipe follows)
½ cup dried cranberries, for garnish
½ cup minced parsley, for garnish (optional)

Fall Fig Dressing:
4 ounces plain fig spread or Doves and Figs’ Falling Leaves spread
⅓ cup balsamic vinegar
¼ cup water
juice and zest of one orange
sea salt and freshly ground black pepper, to taste

Preheat oven to 425°F.

Toss vegetables with olive oil in a large roasting pan, season liberally with salt and pepper and roast in the hot oven, stirring occasionally, until browned and tender, up to an hour and a half.

Combine 2 cups of Israeli (pearl) couscous in saucepan with 2. cups boiling water and 1 teaspoon salt. Simmer over low heat, covered, for about 10 minutes.

Fluff couscous with a fork and spoon into a serving bowl. Pile warm roasted vegetables over couscous and drizzle with Fall Fig Dressing. Sprinkle with dried cranberries and minced parsley, if using. Serve warm or chill and serve later.

This dish travels well so it is perfect for bringing to a community or friend’s backyard sukkah.

Fall Fig Dressing:
Whisk together the first 4 ingredients; season to taste with salt and pepper.

This recipe appeared in the Fall 2019 issue as part of a larger story on the Jewish holiday Sukkot.